Vegetarian ‘shepherd’s’ pie is a soy mince and tomato filling, topped with mashed potato and cheese.
Yorkshire puddings with roasted beetroot can be eaten as a side dish or as a main meal. Crisp savoury puddings topped with balsamic-roasted beetroot.
Vegetarian Scotch eggs – perfect picnic food to eat outdoors or as a tasty lunch at home. Crispy mushroom and herb-coated soft-boiled eggs.
Orange and lemon myrtle teacakes are citrusy-spiced fruit buns that are glazed with orange marmalade. An indulgent morning tea or a decadent breakfast.
Rice pudding filo cups are buttery filo pastry cups filled with creamy vanilla rice pudding and fresh strawberry compote.
Strawberry cream horns: fresh strawberries and whipped cream in chocolate & pistachio-dipped puff pastry cones. Perfect for dessert or afternoon tea.
Dill salad cream is a great alternative to mayonnaise. Liven up your salads, sandwiches and picnic snacks with this tart & zesty dressing.
Tasty puff pastry parcels filled with root vegetables and cheese. Enjoy these vegetarian pastries hot or cold for lunch.
A vegetarian pot pie with pasty flavours. Root vegetables, green peppercorns and cream topped with golden puff pastry. A quick and delicious dinner recipe.